Ingredients:

  • 1 cup (120 g) Walnuts (raw halves or pieces), lightly toasted and cooled
  • 2 large Crisp, slightly tart Apples (approx. 400 g), peeled and cored
  • 1 teaspoon Ground Cinnamon
  • 1 tablespoon Honey (or Maple Syrup)
  • 1/4 cup (60 ml) Sweet Red Wine (Kosher)
  • 1 teaspoon Optional: Lemon Juice

Instructions:

  1. Toast the Walnuts: Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 5–7 minutes, or until fragrant. Watch carefully to prevent burning. Remove and let cool completely.
  2. Chop the Nuts: Once cooled, coarsely chop the walnuts using a knife, or pulse briefly in a food processor. The texture should be rustic and chunky. Set aside.
  3. Prepare the Apples: Peel, core, and dice the apples into very fine, small cubes (about 1/4 inch / 6 mm). Alternatively, pulse the apples in the food processor until they resemble coarse, wet gravel.
  4. Combine Dry Ingredients: In a large mixing bowl, combine the diced apples and the chopped walnuts. Sprinkle the cinnamon evenly over the mix.
  5. Bind the Relish: Add the honey (or maple syrup), sweet red wine, and the optional teaspoon of lemon juice.
  6. Mix Thoroughly: Stir the mixture until all the apples and nuts are evenly coated by the wine/honey mixture. The charoset mixture should hold together loosely, resembling coarse mortar.
  7. Chill for Flavour: Cover the bowl tightly and refrigerate for at least 1 hour, or ideally 4 hours. This chilling process allows the flavors to meld.
  8. Check and Adjust: Before serving, give the charoset a final stir. If it seems dry, add a splash more wine or grape juice. Taste and adjust for sweetness or spice.
  9. Serve Cold: Serve the finished Charoset in a small decorative bowl alongside the Seder plate, typically spread on matzah.